Getting to the meat of it, as gluten-free and dairy-free consumers (as a majority of both my readers and clients are) we consistently see a lot of new or unfamiliar ingredients in prepackaged food and beverages. Due to the fact that they're new to us, a controversial conversation starts on whether it's something we should be consuming. While we have every right to question the foods we consume, we need to understand that learning the science and research behind each ingredient is key to making informed opinions.

After all, we are a group that meticulously has to watch what eat, a group of label-readers, recipe creators and food lovers who want the safest ingredients and options for ourselves and our families.

The questions I get asked most often involve labels, grocery shopping choices and food additives, both synthetic and natural. And when it comes down to it, most of my readers and clients aren't educated on items like carrageenan, different types of sugars or natural food colorings, they base their opinions on hearsay, so often times I get the following question...

"Where do you stand on carragennan?".

I'm here to share my thoughts on this naturally derived ingredient found in many of the dairy-free and gluten-free products found in your local market.

Many consumers get the wrong idea of products when they are unfamiliar with such and that is understandable. There are a lot of fear-mongering publishers who pick apart foods that aren't widely spoken about. Many nutritionists and scientists want to start breaking through those myths and share the real science, and truth, behind what these ingredients are comprised of.

The World Health Organization has placed carrageenan in the best possible category for any food additive, noting it “does not, in the opinion of the committee, represent a hazard to health.” This includes for the most vulnerable of humans, infants.

​I myself am a consumer of carrageenan. I choose to omit artificial ingredients, colors, preservatives and unnatural fillers and instead opt for naturally derived ingredients, such as those from seaweed. Check out my "Creating Carrageenan" graphic below to see how simple and straight-forward the process truly is.

When it comes to ingredients in our food, there is usually a battle between countries or governing bodies that argue if a food is safe to consume. Carrageenan is one that has been labeled safe by all U.S. governing bodies as well as those in Europe, Japan, China and Brazil. It's not often that so many agree, and this holds great value to me and my colleagues.

Another aspect of obtaining ingredients such as this from natural sources, is that it can help with food sustainability in a way that does not bring harm to our environment - a very important topic when opting to live more natural and green. Food insecurity is an issue worldwide, and the ability to produce nutritious ingredients that boost food flavor and texture impact those in need. Creating these natural preservatives is a crucial need that is being muddled by misinformation.

The International Agency for Research on Cancer has found carrageenan to be non-carcinogenic. Noting also, that there have been no findings on it causing inflammation of the gastrointestinal tract.

Now, just like anything, each persons body and makeup are different, so you may react to this food source, just as one can react to any other natural food. I have clients that don't tolerate it, not because it is a bad or harmful product in general, but because they have a specific sensitivity. Just like I do not handle oranges well. Because of this, do I keep my clients and readers from consuming oranges? No. I just know it's something that causes inflammation in my own make-up.

Let's look at some facts backed by scientific research to give us a clearer picture on why and how carrageenan is used, and why it's a better choice over other food additives.

​Questions I most often get asked are:​

Why do you stand behind carrageenan?We have a lot of choices to make when it comes to food. When I started researching additives and ingredients in 2011, I made a choice to cut out many, many ingredients. You may contact me to speak on any questions you may have on label reading and ingredients, however, my extensive research on carrageenan and how I feel when I consume it, is what made me make the ultimate choice to keep it in my diet. I believe whole-heartedly in using plant resources over synthetic chemicals and I have maintained a healthy diet with great improvement in all my symptoms with this as a regularly consumed ingredient in my food.

We know its seaweed, but how is it sourced?It is a soluble fiber derived from red seaweed, a natural food ingredient that has been used for hundreds of years (it is not "new" like read in some claims) in food preparation worldwide, replacing our need for synthetic and animal-based products. This fact makes it a great option for the vegan lifestyle, as well.

​What foods do you find this ingredient in and what are the benefits?Acting as a natural stabilizer, it offers benefits in texture, structure and physical appearance to foods such as dairy-free milks, ice creams, yogurt, dressings, jams and jellies and meat products. It adds creaminess and helps foods retain moisture and freshness.

How is it used elsewhere and what are it's benefits outside of food consumption?​It is also found in make-up, face wash, toothpaste and shampoos, allowing companies to cut the use of harmful and synthetic chemical stabilizers.

​How can I learn about it's safety and read more research on this?All of the research can be found through Food Science Matters. With many scientific studies and reports to back up the safety of this food additive. You may also follow Food Science Matters on Twitter and Facebook to interact and start a conversation.

The recipes you have seen throughout this post are personal recipes of mine that utilize delicious, healthy ingredients that are kept fresh and are enhanced by the use of carrageenan. The recipes I create with such yogurts and milks include:

My chosen brands of coconut and almond milk, yogurts and meat sources often use the seaweed-derived product that ensures my food stays fresh and allows me the convenience to have these items on hand for my family and events without having to make them at home.

I'd love to keep the conversation going. If you have additional questions on the research behind this natural and safe food ingredient I'd love to help or direct you to those who create, test and study food everyday. ​It's important to keep in mind when making food changes to thoroughly research to make the best informed choices for you and your family. And remember, Food Science Matters. ​

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Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.

All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.

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